餐饮厨部岗位说明书.doc

该【餐饮厨部岗位说明书 】是由【红色的种子】上传分享，文档一共【89】页，该文档可以免费在线阅读，需要了解更多关于【餐饮厨部岗位说明书 】的内容，可以使用淘豆网的站内搜索功能，选择自己适合的文档，以下文字是截取该文章内的部分文字，如需要获得完整电子版，请下载此文档到您的设备，方便您编辑和打印。精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------目录厨师长······················································3副厨师长··············································11成品师傅··············································19蒸锅··············································25凉菜··············································29主配··············································33切配··············································39精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------主荷··············································45打荷··············································53水案··············································59勤杂··············································65厨部卫生标准····················································69厨房安全管理制度················································70厨房日常工作管理制度···········································72食品原料、厨房物品领用制度·····································73精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------厨房食品成本核算制度···········································73厨房食品成本控制制度···········································74厨房工作检查细则···············································74精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------岗精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档--------------------------------------------------------------------- 位 说明书厨师长岗位说明书目录职位概要··············································5任职资格·······································5岗位职责··············································5精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------菜式出品工作·········································6成本控制工作········································6菜式创新工作···········································7员工管理工作···········································7食品消防安全、卫生工作·····································7设备设施工作·········································7月例行工作(见附表)················································81、收市工作检查表附表【一】···································772、考勤附表【一】·············································783、奖罚记录附表【一】·········································794、加薪面谈附表【一】········································805、人员定编附表【一】········································816、消防安全培训附表【】·····································827、加薪名单附表【一】········································83精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------8、面谈表附表【】···········································849、优秀员工评选附表【】·····································8510、生日礼金发放附表【】····································8611、排休、岗位互动附表【】···································8712、加、剩菜统计附表【】····································8813、员工月会附表【】·········································8914、管理团队会附表【】······································9015、部门周会附表【】·········································9116、周三培训附表【】·········································9217、周总结与计划表附表【】··································9318、日清日结会附表【】········································9419、日菜式备份报单附表【】···································9520、蛇胆费的发放附表【】····································9621、绩效奖的分配附表【】····································97精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------22、公司月会附表【】························98厨师长工作流程·········································9职位:厨师长直接上级:出品总监、厨务总监直接下级:副厨师长职位概要:负责门店厨部的日常管理,菜式出品,原材料调料验收、成本控制;保证门店的出品质量符合公司定位,门店毛利率达到公司指标;任职资格:1、有较强的事业心和责任感和良好的个人素质;2、熟悉厨房各岗位生产的制作流程,全面掌握厨房各种菜系的生产制作方法,能够熟练的掌握各类出品的味型及特点;3、有较强的组织管理能力、沟通能力和全面的厨房工作经历,已达到高级烹饪师水平;4、认同公司的企业文化;5、熟悉食品安全知识,消防安全知识;6、初中及以上学历,身体健康,无传染病史,仪表端庄;岗位职责:日常工作:1、服从部门总监领导,认真完成上级布置的一切工作任务,督促员工遵守公司的各项规章制度精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------,培养高尚的厨德和敬业精神;2、要求所有厨部人员仪容仪表符合公司的统一要求;3、召集员工例会,讲评上餐工作及考勤情况,分配本餐任务,提出工作要求、注意事项;4、检查落实开餐前的一切准备工作,检查落实开餐后的一切收市工作;5、及时掌握楼面订餐信息,提前做好团体包席和各种宴会的充分准备,确保供应和菜品优质,有必要的情况下,亲自为客人烹调;6、根据门店的菜式结构,协助出品总监调整门店菜单及宴会单;7、巡视检查厨房工作情况,合理安排人力及技术力量,统筹各个工作环节;8、保持与楼面的协调、衔接,并听取宾客意见,不断改进工作;9、审核、商议楼面提供的每天厨部的菜品备货单,并参照报单,负责每月厨房盘点工作;10、主动和公司各部门沟通,完善部门工作;11、掌握所有原材料的进货渠道、验货标准、验货程序、原材料价格,和供应商协调好关系;12、根据市场,适时的调整营销策略,开展系列促销活动,促进经营;13、协助厨务总监制订厨部管理制度,并贯彻执行;14、负责对员工餐的菜单审核,保障员工餐的合理搭配、食品安全,符合公司制定的餐标;菜式出品工作:1、准确掌握菜肴的各种烹调方法、时间及火力大小,认真按规程操作、烹饪精细,投料准确,保持菜品的风味特色;2、注意监督主荷工作,关注菜单要求,防止差错,密切与主案配合把好质量关,做到改切不合格不做,配料不齐不正确不做,原材料变质变味不做,制作前后均须认真检查有无蚊、蝇及异物,确认无误才能上菜,在确保质量的前提下,提高出菜速度精品文档就在这里-------------各类专业好文档,值得你下载,教育,管理,论文,制度,方案手册,应有尽有-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------精品文档---------------------------------------------------------------------,从容应付高峰客流;3、负责处理客人因质量、卫生、速度问题退回来的菜品,查出原因并落实;4、负责对所有菜肴的味型进行跟进,对于不合格及达不到要求的菜式,跟成品师傅进行沟通,并要求其调整;成本控制工作:检查各种库存底货及半成品是否保鲜、保质,把好质量关,避免浪费;2、负责控制本部门成本,做到一料多用,废物利用,并制定出水、电、油用量指标及原材料用量指标,勤检查、观察日用量;3、负责把好采购、验收、宰杀、选洗、切配、用料、存放等关口,实现生产过程的成本控制及质量达标;4、与出品总监、厨务总监、楼面负责人分析门店月度经营状况,严抓成本,控制和提高毛利;菜式创新工作:1、每月按公司指派考察市场及同行业餐厅1-2次熟悉各种季节菜价价位,随时调整菜式品种及原材料用量,并不断吸取同行业餐厅的长处,推陈出新;2、根据门店推新计划和食品原料的季节性特点,组织并激励厨部人员进行菜式创新工作;员工管理工作:1、负责协助出品总监、厨务总监对厨师考核评估,对厨师的晋升调动提出意见,尤其对试用期上岗人员的素质技能严格把关,不达标不用;2、负责对厨部人员进行工作技能及业务知识培训;3、做好员工面谈工作,对于思想变动较大的员工,要及时沟通,避免出现员工流失的现象;食品消防安全、卫生工作:1、严格抓好厨房卫生管理,实施卫生包干区,责任到人,并及时采取消灭虫、蝇、鼠及灭害措施,随时接受上级与卫生部门的检查,确保食品卫生、餐具卫生、环境卫生、个人卫生达标;